| No violation noted during this evaluation. | 11/17/2015 | Regular |
| No violation noted during this evaluation. | 05/22/2015 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Pico and guacamole at 48F-50F on prep table on frontline.
|
05/18/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - slicer, area around pop dispenser nozzles, and tortilla press - corrected
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Make table is holding salsas and guacamole at 44-46F - shall be 41F or below. Unit was turned down.
- Food employees hair is effectively restrained
Observation: Employees hair shall be properly restrained so it does not move during the normal course of work. Corrected
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean the floor in the walk-in. Corrected
- Eating, drinking, or using tobacco
Observation: Employee drinks observed without a cover. Corrected
|
08/06/2014 | Routine |
| No violation noted during this evaluation. | 03/10/2014 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store sternos over slicer, or toxic sprays with deli papers
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - slicer, chopper, bus tubs, plastic wrap holder, reach-in under front line.
- Eating, drinking, or using tobacco
Observation:Employee drinks shall covered, use a straw and place on a bottom shelf
|
03/06/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean bus tubs which store extra equipment. Corrected at time of inspection
- Air drying of equipment and utensils
Air dry pans before stacking. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Clean floor in walk-in under racks. Corrected at time of inspection
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
10/08/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
06/19/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Prep cooler on front line at 60F (Thermometer). Food in top is at 55F and food in bottom is okay at 41F. Turn thermostat down or call for repair. Move product to walk-in cooler to get back to 41F or lower. Until prep cooler is at right temp, only keep a small amount of product in it.
- Foods are cooled using appropriate methods
Pan of beans being cooled in walk-in cooler with no labeling. When cooling food, record the time it is placed in cooler. You have two hours to go from 135F to 70F. If you are not going to make 70F in two hours, quickly reheat food to 165F and recool (use shallow pans, ice bath, etc.). You have four hours to go from 70F to 41F. If 41F is not met by the end of the four period, the product must be discarded.
- Cleanability of floors, walls, and ceilings
Clean floors at wall juncture especially behind equipment. Clean spill on front line by grill and drink cooler. Clean inside prep cooler on cookline.
|
06/05/2013 | Routine |
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